Gastronomixs

Olive Oreo

A creation by Ferran Adrià of the ElBulli Foundation revisited.

Olive Oreo

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Ingredients

160

g

soft butter

4

g

salt

140

g

flour

140

g

egg whites

400

g

basic dough

100

g

Taggia olives

120

g

glucose

 

 

black olive powder

Preparation method

  • First, make the basic dough. Start by beating the butter with the salt until pale and fluffy.
  • Add the flour and mix.
  • Then beat in the egg whites.
  • Drain the Taggia olives using a strainer, and then blend in the food processor into a smooth paste,
  • Heat the glucose until it is liquid, and then fold into the basic dough with the olive paste.
  • Wrap the dough in film and set aside to rest for at least two hours.
  • Roll the dough out to a thickness of approximately 3mm and stamp circles out of the sheet.
  • Place the dough circles on a baking sheet covered with silicone paper or a silicone sheet.
  • Sprinkle with black olive powder and bake for 4 minutes in a 160°C oven.

Serving suggestions

  • As a snack. Place a filling of white crème of mascarpone between two rounds to give the impression of an Oreo cookie.
  • As a garnish for savoury dishes, e.g. filled with crème of artichoke.

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